Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serving: 2 servings
Four large portobello mushrooms
1/4 cup balsamic vinegar
Two tablespoons olive oil
Two cloves garlic, minced
One teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set them aside.
Mix balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper in a small bowl to create the marinade.
Place the portobello mushrooms in a shallow dish or a large resealable plastic bag and pour the marinade over them. Ensure the mushrooms are evenly coated with the marinade. Let them marinate for at least 30 minutes, turning them occasionally for better flavour absorption.
Preheat the grill to medium-high heat. Remove the mushrooms from the marinade, reserving the marinade for later use.
Grill the portobello mushrooms for about 5-7 minutes per side or until they are tender and have grill marks. Brush the mushrooms with the reserved marinade while grilling to enhance the flavour.
Once the mushrooms are grilled to perfection, remove them from the grill and place them on a serving plate. Garnish with fresh parsley and serve hot.
Nutrition Facts (per serving):
Calories: 120 kcal
The nutrition facts are approximate values and may vary based on the specific ingredients and quantities used.